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Basic Research | Publishing Language: Chinese | Open Access

Antibacterial Activity and Mechanism of Terpinene-4-ol against Pseudomonas fluorescens

Yiming GENG1 Tingting LI2 ( )Jianrong LI1 ( )Jing XIE3Hong LIN4Hong WANG5Zhaohua SHEN6Xiaohua GUO6Minjun LAO7Xiaomin ZHOU7Jianyang YU8
National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China
College of Life Science, Dalian Minzu University, Dalian 116600, China
College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
College of Food Science and Engineering, Ocean University of China, Qingdao 266100, China
Penglai Jinglu Fishery Co., Ltd., Yantai 265600, China
Shandong Meijia Group Co., Ltd., Rizhao 276800, China
Zhejiang Xingye Industrial Group Co., Ltd., Zhoushan 316120, China
Rongcheng Taixiang Food Co., Ltd., Key Laboratory of Frozen Prepared Marine Food Processing, Ministry of Agriculture and Rural Affairs, Weihai 264309, China
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Abstract

The antibacterial activity of terpinene-4-ol against Pseudomonas fluorescens was investigated by measuring the minimum inhibitory concentration (MIC) and growth curve. Its effect on cell wall and cell membrane permeability were evaluated by determination of alkaline phosphatase activity and electrical conductivity, fluorescein diacetate (FDA) staining and scanning electron microscope (SEM) observation, and its effect on intracellular macromolecules and cellular metabolism was further explored by determining DNA, total protein and Na+, K+-ATPase activity. The results showed that the MIC was determined to be 2 μL/mL. Terpinen-4-ol could effectively destroy the cell wall of P. fluorescens in a dose-dependentmanner, and enhance cell membrane permeability, leading to the leakage of intracellular ions. The results of SEM showed that terpinen-4-ol could damage the cell membrane irreversibly. Gel retardation electrophoresis analysis revealed that terpinene-4-ol could cause leakage of macromolecular DNA. Additionally, terpinen-4-ol reduced intracellular protein content and blocked the expression of protein and the synthesis of ATPase, thus resulting in cell apoptosis. Therefore, terpinen-4-ol has the potential to be used as a new preservative for aquatic products.

CLC number: TS201.3 Document code: A Article ID: 1002-6630(2022)01-0030-07

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Food Science
Pages 30-36

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Cite this article:
GENG Y, LI T, LI J, et al. Antibacterial Activity and Mechanism of Terpinene-4-ol against Pseudomonas fluorescens. Food Science, 2022, 43(1): 30-36. https://doi.org/10.7506/spkx1002-6630-20201113-143

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Received: 13 November 2020
Published: 15 January 2022
© Beijing Academy of Food Sciences 2022.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).